한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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효소 종류에 따른 참죽 추출물의 산화방지 효과

Antioxidant Activities of Cedrela sinensis Hydrolysates Prepared Using Various Enzymes

  • 오민희 (영남대학교 식품영양학과) ;
  • 장혜림 (영남대학교 식품영양학과) ;
  • 임예진 (영남대학교 식품영양학과) ;
  • 윤경영 (영남대학교 식품영양학과)
  • Oh, Min Hui (Department of Food and nutrition, Yeungnam University) ;
  • Jang, Hye Lim (Department of Food and nutrition, Yeungnam University) ;
  • Lim, Ye Jin (Department of Food and nutrition, Yeungnam University) ;
  • Yoon, Kyung Young (Department of Food and nutrition, Yeungnam University)
  • 투고 : 2015.03.03
  • 심사 : 2015.05.07
  • 발행 : 2015.08.31
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초록

본 연구에서는 기능성이 높은 참죽을 효소를 이용하여 추출하고 각 효소에 따른 추출물의 기능성 성분의 함량 및 산화방지 활성을 측정하였다. Viscozyme 추출물이 가장 높은 수율을 보였으며, AMG 효소 추출물을 제외한 효소 처리군이 효소 비처리군에 비해 유의적으로 높은 polyphenol 및 flavonoid 함량을 나타내었다. DPPH 라디칼 소거능은 Viscozyme 추출물이 가장 높았으며, 그 다음 AMG, Shearzyme, Celluclast 추출물의 순으로 높았다. ABTS 라디칼 소거능은 추출물을 희석했음에도 불구하고 모든 처리군에서 90% 이상의 높은 활성을 보였다. $Fe^{2+}$ 킬레이트 효과는 Viscozyme 추출물이 가장 높은 활성을 보였으며, 그 다음 Shearzyme, Celluclast, 비효소, AMG 추출물 순으로 나타났다. 환원력은 Shearzyme과 Viscozyme 추출물이 가장 높았으며, 그 다음으로 비효소, AMG, Celluclast 추출물 순으로 나타났다. 이상의 결과에서 효소를 이용하여 참죽을 추출할 경우 효소를 처리하지 않는 경우에 비해 높은 산화방지 활성을 나타내었으며, 특히, Viscozyme 처리 시 가장 높은 수율과 산화방지 활성을 나타내어 참죽의 기능성 식품 소재화를 위해 기능성 성분 추출 시 효소의 이용을 기대할 수 있을 것으로 판단된다.

This study was conducted to analyze the functional component contents and antioxidant activities of Cedrela sinensis extracts hydrolyzed using four different enzymes. The yield of Viscozyme extract was the highest among the samples, and all enzymatic extracts, except for the commercial glucoamylase (AMG) extract, had significantly higher total polyphenol and flavonoids contents compared to the non-enzymatic extract (p<0.05). Viscozyme extract showed the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and $Fe^{2+}$ chelating ability among the samples. All enzymatic extracts showed high>90% 3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activity, and there was no significant difference between the enzymatic and non-enzymatic extracts. The reducing power of the extracts using Shearzyme or Viscozyme was significantly higher than that of the other samples (p<0.05). Therefore, the results indicated that all enzymatic extracts (especially Viscozyme extract), except for the AMG extract, showed high antioxidant activity compared to the non-enzymatic extract. These result suggested that the enzymatic extracts of C. sinensis can be used in functional foods.

키워드

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피인용 문헌

  1. Production and Characteristics of Cello- and Xylo-oligosaccharides by Enzymatic Hydrolysis of Buckwheat Hulls vol.48, pp.3, 2016, https://doi.org/10.9721/KJFST.2016.48.3.201